I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but there seems to be a lot of meat embedded ...

I saw at the butcher's shop today that they sold the head of the lamb, cut in half down the middle. I became really interested because the brain was fresh, and I believed it to be really nutritious. ...

What are rules about cooking lamb and chicken doner kebab? How many times can the spit be put in the fridge, then cooked again the next day? I have been to a kebab shop where the cook put a huge lamb ...

When I put a lamb roast on, I rub it in salt, put a few dabs of garlic and pour two glasses of red wine in, and leave it in the slow cooker for 8 hours. Everyone who has never tried this before says ...

I'd like to cook my mother a nice lamb shoulder roast (cooked in the oven), I've cooked lamb before but always with mixed results. I want Lamb that's juicy, tender, flavourful and falls off the bone. ...

I followed this recipe for a leg of lamb. I placed the lamb in a roasting tray on top of a bunch of celery, carrots and onions. In addition, I covered the tray with aluminum foil.
I probed the lamb, ...

I have one lamb shank in the freezer. Usually I make tagine with lamb shanks, but I'd need another (for one each) and they're quite pricey. Can anyone suggest what I can do with one left over, to make ...

My local farm has some sheep that will be slaughtered soon. I'm challenging myself to find recipes (and non-food usages) of every part of their bodies, so that at least we'll not let them rot away.
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I'm learning to cook, and would like to pan-fry a lamb chop. I tried it yesterday, using a tempered chop and some EVOO in my medium-high heat stainless steel frying pan.
The result was kind-of OK -- ...

I'm a new owner of a Sous Vide circulator, and I'd really like to make a leg of lamb for Easter. Making leg of lamb the "old" way (in the oven) I always get a better result if the leg is with the bone ...

I've got a recipe that calls for a boned lamb breast. Unfortunately, the lamb my wife got from the butcher is not boned, so I need to remove the bones myself. However, I can't find any guidance on how ...

I have 794g of Shoulder Lamb. It is boned (can you buy it with a bone in??). How long should I cook it for?
I have Delia's Complete Cooking Course, which suggests cooking for 30 minutes at 230C plus ...

I'm cooking a lamb recipe from Donna Hays' book "Fast, Fresh, Simple" and it calls for a "small boned leg lamb" (1.6kg). I saw "bone" and "lamb" and went out and bought a lamb leg roast on the bone.
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I've been to several Middle Eastern inspired restaurants around where I live and in most of these restaurants, the customers are able to see into the kitchen as they prep our food. In the middle of ...

I recently sent someone out to get a lamb shoulder roast which I would typically braise, but said person returned instead with a "square shoulder" which is a larger and bony cut. Short of just going ...

I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there?
This blog entry has a cross section of the ...

I was following this recipe for Chinese Stir-Fired Steak with Peppers.
I think I messed it up by cooking this for too long. The meat (I used lamb's meat) turned out very hard, like rubber.
I suspect ...

Lamb has long been one of my least favorite meats due to its gamey flavor. However, some lamb dishes that have been prepared for me tasted great with very little gamey flavor. But I have never been ...

I am serving 6 adults for Christmas dinner, and have 4 racks of lamb, each about 1.25-1.5 lbs. I believe 3 racks will be enough, but I bought another just in case.
Is it possible to make 4 racks into ...

I frequently buy a half or a whole lamb and always get a rack of ribs with this - but I never really know what to do with them. I've tried roasting them (which does kind of work), and I've tried some ...

A while ago we tried to cook a whole lamb in a fire pit. Basically we dug a pit about 2-2.5 feet deep, lined it with rocks to try and retain the heat, made a large fire in it, and started to drink. ...